Wheat-Free Biscuit Mix
3 1/2 cups rice flour
3 1/2 cups bean flour*
5 T. baking powder
4 t. xanthan gum
1 T. salt
2 t. cream of tartar
1 t. baking soda
2 1/4 c. shortening
Mix all ingredients together, except shortening. After all dry ingredients are mixed together well, add the shortening and mix it in well. STORE in an airtight container in refrigerator. no longer than a month.
*Substitutes for bean flour:
1 3/4 cups potato start and 1 3/4 cups tapioca flour
OR
3 1/2 cups millet flour
Biscuits
3 cups of the biscuit mix
2/3 to 1 cup water or milk
Preheat oven to 350F. Combine ingredients and let stand five minutes. Knead dough about fifteen times, adding rice flour if it is too sticky. Roll out to 3/4" thick. Cut with biscuit cutter. Place about 1" apart on unbuttered cookie sheet. Bake at 350F for 25 minutes.
